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All Journal Intan Husada : Jurnal Ilmiah Keperawatan Journal of Health and Nutrition Research Prosiding Seminar Informasi Kesehatan Nasional Pharmacia
Fitria Eka Resti Wijayanti
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Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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MANAJEMEN MUTU PELAYANAN TERHADAP KEPUASAN PASIEN DI INSTALASI GAWAT DARURAT RUMAH SAKIT PEMERINTAH : QUALITY MANAGEMENT OF SERVICE ON PATIENT SATISFACTION IN GOVERNMENT HOSPITAL EMERGENCY INSTALLATIONS Hanung Lidiana, Exda; Aditya Pradana, Krisnanda; Fitria Eka Resti Wijayanti
Intan Husada : Jurnal Ilmiah Keperawatan Vol. 12 No. 01 (2024): Vol. 12 No.1 , Januari 2024
Publisher : Politeknik Insan Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52236/ih.v12i1.355

Abstract

Mutu pelayanan adalah sebuah konsep manajemen yang berfokus pada konsumen yang inovatif dan partisipatif yang mempengaruhi setiap individu dalam organisasi dan mutu dapat bertahan melalui transformasi budaya. Penelitian ini bertujuan untuk mengetahui hubungan manajemen mutu pelayanan terhadap kepuasan pasien di instalasi gawat darurat rumah sakit pemerintah. Jenis penelitian ini deskriptif korelasional dengan pendekatan Cross Sectional . Populasi dalam penelitian ini adalah seluruh pasien instalasi gawat darurat rumah sakit pemerintah. Pengambilan sampel dengan teknik purposive sampling dengan jumlah sampel 100 responden. Teknik pengumpulan data dengan kuesioner dengan skala ordinal. Teknik analisis dengan uji korelasi pearsonmenggunakan SPSS. Hasil penelitian menunjukkan bahwa karakteristik responden mayoritas usia lebih dari 50 tahun, jenis kelamin perempuan, pekerjaan ibu rumah tangga dan tingkat pendidikan SMA. Mutu pelayanan kesehatan pasien mayoritas bermutu, nilai terendah terdapat pada dimensi responsiveness hal ini dirasakan karena respon tepat waktu dalam melakukan pelayanan kurang. Tingkat kepuasan pasien dalam kategori puas. Pasien mengatakan puas sehingga dikatakan bahwa pada umumnya sebagian pasien merasakan pelayanan wilayah sudah sesuai dengan harapan pasien. Terdapat hubungan manajemen mutu pelayanan kesehatan dengan kepuasan pasien. Hasil penelitian diharapkan memberikan informasi kepada rumah sakit sebagai acuan dalam peningkatan mutu pelayanan terhadap pasien dalam upaya meningkatkan kepuasan pasien.
Biochemical Characteristics of the Formulation and Preparation of Telang Flower Kombucha Jelly as an Antioxidant, Food and Pharmaceutical Biotechnology Products Ahmad Saddam Hussein; Rezaldi, Firman; Elok Zubaidah; Wijayanti Wijayanti; M. Fariz Fadillah; Muhammad Faizhal Fathurrohim; Sukardi Sugeng Rahmad; Fitria Eka Resti Wijayanti; Dyah Rohma Wati; Andri Tri Cahyono
Journal of Health and Nutrition Research Vol. 3 No. 3 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i3.287

Abstract

One of the functional food preparations which is soft formulated and made from hydrocolloid ingredients which include agar, gum, carrageenan, pectin and gelatin is jelly candy. In the formulation and preparation of jelly candy, which aims to increase its functional value, in this research, bioactive compounds are added which function to improve the health aspects of consuming it. In this research, jelly candy is made from butterfly pea flower kombucha because it contains organic acid compounds, polyphenols, vitamins, amino acids, so it is good for body health. Kombucha is made from butterfly pea flowers because previous research results have been proven to be antibacterial, antifungal, antioxidant, antifungal, anticholesterol and anticancer. Telang flowers contain secondary metabolite compounds which are divided into alkaloids, flavonoids, saponins, terpenoids, acetogenin which are cytotoxic for the growth of cancer cells and are efficacious as a source of antioxidants. The jelly candy product produced has been tested to meet the SNI 3547.2-2008 quality standard where the water content produced is 16.25%. ash content 0.35%. And pH 4.57. Jelly candy preparations made from the active ingredient telang flower kombucha which are designed as food and pharmaceutical biotechnology products have biochemical characteristics in warding off free radicals which refer to an IC50 value of 62.848 μg/mL
DIET RENDAH GARAM PADA PASIEN GAGAL GINJAL: LITERATURE RIVIEW Agung Widiastuti; Muzaroah Ermawati Ulkhasanah; Fitria Eka Resti Wijayanti; Paulina de Jesus pereira; Fina Putri Ansari
Prosiding Seminar Informasi Kesehatan Nasional 2021: SIKesNas 2021
Publisher : Fakultas Ilmu Kesehatan Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.964 KB) | DOI: 10.47701/sikenas.v0i0.1235

Abstract

Latar Belakang: Gagal ginjal menjadi masalah yang sangat besar di dunia, karena sangat membutuhkan biaya perawatan yang mahal. Mendidik pasien gagal ginjal kronik dengan diet rendah garam sangat penting untuk mencapai kontrol blood pressure sambil mempertahankan rejimen pengobatan. Tanpa adanya pembatasan asupan garam, akan mengakibatkan peningkatan cairan sehingga menyebabkan edema. Melihat fenomena tersebut dibutuhkan penanganan salah satunya adalah penerapan diet rendah garam pada pasien gagal ginjal kronik untuk mengurangi resiko sehingga tidak memperburuk keadaan. Metode: Mencari data base sumber pustaka yang relevan dengan menggunakan mesin pencari Ebsco, Pubmed, Sciencedirect, dan Google Scholar dengan menggunakan Kata Kunci: Low Salt Diet AND Dietary Sodium AND Chronic Kidney Disease dari hasil pencarian yang sesuai dengan kriteria inklusi dan eksklusi, yaitu sebanyak enam artikel dimana artikel diambil dengan menggunakan analisis PICO dan dipilih yang menggunakan metode penelitian Randomized Controlled Trial (RCT). Hasil: Pemberian diet rendah garam dapat bermanfaat sebagai kontrol tekanan darah dan bisa merubah tingkat eksresi natrium dan kontrol tekanan darah. Jumlah aturan garam dalam sehari maksimal sampai 2000 mg/hari. Kesimpulan: Pemberian diet rendah garam dapat dijadikan intervensi pada pasien gagal ginjal sehingga bisa bermanfaat untuk kontrol tekanan darah dan eksresi natrium urine.Kata Kunci :Diet Rendah Garam, Diet Sodium, Gagal Ginjal Kronis
FORMULASI SEDIAAN ODOL KOMBUCHA BUNGA TELANG SEBAGAI PRODUK BIOTEKNOLOGI FARMASI DAN ANTIMIKROBA (Staphylococcus aureus, Streptococcus mutan, Candida albicans).Telang flower kombucha has been widely studied as a probiotic drink that can boost the immune s Rezaldi, Firman; Yuliana Kolo; Ratna Fitry Yenny; Vevi Maritha; Novi Ayuwardani; Andri Tri Cahyono; Fitria Eka Resti Wijayanti; Rifkarosita Putri Ginaris; Reni Purbanova
PHARMACIA Vol. 2 No. 2 (2024): Pharmacy
Publisher : Program Studi Farmasi Universitas Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Telang flower kombucha has been widely studied as a probiotic drink that can boost the immune system which in recent research has various pharmacological activities as a source of antimicrobials, especially in health problems related to dental disease. Previous studies and this is still a renewable research has found that mouthwash formulations and preparations made from an active ingredient of seagrass kombucha fermented solution have been shown to be able to inhibit the growth of Staphylococcus aureus, Candida albicans, and Streptococcus mutans. This study aims to make toothpaste formulations and preparations with an active ingredient of telang flower kombucha fermented solution as a pharmaceutical biotechnology product designed to inhibit the growth of Staphylococcus aureus and mutant Streptococcus bacteria as well as pathogenic fungi in the form of Candida albicans species. This type of research is a laboratory experiment in which we make a toothpaste base without the active substance as a negative control. Provide toothpaste that is sold in the market as a positive control. Make formulations and preparations of toothpaste with active ingredients from the fermented butterfly pea flower kombucha solution which includes concentrations of 20%, 30% and 40%. Data analysis was used through one way ANOVA where in the results of the study each preparation had a P value <0.05, so that further tests could be carried out through post hoc analysis. eggplant at a concentration of 40% was significantly different from 20% and 30% as a pharmaceutical biotechnology product in inhibiting the growth of the three test microbes and the results of this study it can be concluded that the formulation and preparation of toothpaste made from the active ingredient of butterfly pea flower kombucha fermentation solution is the best treatment as an antimicrobial and pharmaceutical biotechnology products.
Co-Authors Aditya Pradana, Krisnanda Agung Widiastuti Ahmad Saddam Hussein Andri Tri Cahyono Arti Wahyu Utami Dyah Rohma Wati Elok Zubaidah Eman eman Exda Hanung Lidiana Fina Putri Ansari Firman Rezaldi Hariningsih, Yetti Jihan Nabilla M. Fariz Fadillah Mardianto Muhammad Faizhal Fathurrohim Muzaroah Ermawati Ulkhasanah Novi Ayuwardani Paulina de Jesus pereira Ratna Fitry Yenny Reni Purbanova Rezaldi, Firman Rifkarosita Putri Ginaris Sinta Wisma Sari Sukardi Sugeng Rahmad Tri Saptari Haryani Usman Setiawan Vevi Maritha Wijayanti Wijayanti Yuliana Kolo